amouse boucheCava with hibiscus flowersappetizer IScallops on Jerusalem artichoke and sea algaeappetizer IITatar with beetroot carpacciomain courseSurf & turf cod with parma ham, green peas, mint, wasabi purre, passion fruit saucedessertDessert deconstruction - chocolate ball with liquid nitrogen ice cream and raspberries sauce
APPETIZERMarinated beef with forest mushrooms, cold pressed rapeseed oil, ripening cheese and rosemarySOUPCream soup with parsnip and pear with nigella and cider jellyMain course ILong roasted bacon with red cabbage puree, hazelnuts, dark sauce and kale chipMain course IIPumpkin dumplings with burnt butter, almonds, pumpkin seed oil and pumpkin powderdessertWhite chocolate mousse, roasted white chocolate, marinated pear
AppetizersBoletus with truffle cream, panko and herbsBeef tartare with Parmesan chips and lovage sauceSoupCream of baked beetroot with raspberries and blue cheeseMain coursePork loin / smoked plum sauce / slow roasted celery puree / caramelized root vegetablesorBeef tenderloin in demi glace sauce with potato gratinDessertWhite chocolate mousse with blueberry salsa and a crispy almond cakeFor receptions in Poznań - a PLN 600 discount applies
amouse boucheSoupGreen peas and mint cream with cream fraicheappetizer ICourgette pate with challah and truffles oliveMain courseTagliatelle pasta with sugar peas, herbs and courgetteappetizer IIGreen asparagus in filo pastrydessertLiquid nitrogen ice cream green cuckumber, mint and sprite
SoupSinigang - Filipino soup with tamarind, prawns (or sea bass of your choice) and eggplantMain courseShio Koji tuna with avocado, marinated radish, and miso sauceFor the main course, Japanese sencha sakura - green tea with cherry petals will be servedDessertMalaysian fried bananas with vanilla ice cream and Gula Melaka spicy sauce
StarterRoasted king oyster mushroom, two-color pickled beets, scorzonera puree, sprouted black lentils, sproutsMain courseBream fillet from the pan (or oven-baked meager - to choose from), broccoli puree, broccoli rabe, braised leek, Jerusalem artichoke chips, herb olive oilDessertChocolate tart, fruits
Starters on the tableKorean-style cucumber saladCrispy farm chicken with peanut sauceBánh mì - Vietnamese pulled duck sandwich in hoi sin sauce and pickled blue cabbage sprinkled with roasted sesame seedsVegan oysterAsian salmon tartareGlazed fried tofu in teriyaki sauce, sprinkled with chivesMain courseRed coconut curry with vegetables, tiger prawns and fresh herbs in accompanied by jasmine riceFor children:Pappardelle in a cream sauce with salmon, zucchini, spinach and parmesan cheeseDessertCoconut tapioca pudding with mango mousse, roasted sesame seeds and kiwi caviar
